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In India, a popular method of baking, roasting and grilling is called tandoori, named after the tandoor (clay oven), which cooks all three ways simultaneously. Tandoor ovens were initially used for baking breads. The dough was stretched, shaped, and smacked onto the sides of the pit and baked in about five minutes. People were using tandoor in Punjab centuries ago before and during Moghul Empire. Punjab, already split between Pakistan and India, is famous for its adventurous, outgoing, eat well-drink well Punjabis. This style of cooking was used for meats a with whole chickens and large chunks of lamb lowered into the tandoor on specially designed skewers. It has since become one of the most popular cooking methods in Indian region. The historic city of Lahore, with all the glamour and vitality of Paris, still offers the best tandoori food in the world. All Tandoori meat dishes are first marinated in a special spiced yogurt marinade with a natural dye called tandoori rung added to give the meat a strong aesthetic appeal with its bright red-orange color. This coloring distinguishes a tandoori dish from all others. Tandoori meats are generally very moist and tender with a distinctive earthy aroma absorbed by the clay lining of the oven.